Kentucky-Style Barbecue Lamb
This Kentucky-style barbequed lamb leg slowly smokes for up to ten hours, until it becomes soft as butter. The pit should be maintained at 250 degrees Fahrenheit. Chef Tucker Bunch coats the leg with a dry rub, which forms a delicious crust and infuses the meat with flavor as it cooks. If you don't have a smoker, you can alternatively set up a gas grill with one burner turned on to low heat. Watch video below or click here for recipe.
Grilled Spiced Pork with Grape Kebabs
These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. Watch video below.
Lemon Basil Oil Over Grilled Prawns and Pasta
oil infused with Lemon and Basil makes this pasta sauce a great
alternative to heavier cream-based sauces. Watch video below or click here for recipe.
Grilled Mahi Mahi with Red Grapes and Corn Salsa
Wherever the tomato goes, think grapes. They're both juicy, high-acid, high-sugar fruits. It's no surprise that grapes can often stand in for tomatoes. In this video Chef Scott Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis.Watch video below or click here for recipe.